Ingredients
Scale
- 5 packages cream cheese (8 oz. each), cut into 1 inch chunks, at room temperature
- 1 1/2 cups sugar
- 1/3 cup sour cream, at room temperature
- 1 tsp vanilla extract
- 5 large eggs
- 1 tbsp lemon juice
- For the cream cheese icing: 1 1/2 pounds cream cheese, softened
- 3 sticks salted butter, softened
- 1 tbsp vanilla extract
- 6 cups powdered sugar
- 1–3 tbsp milk or cream, as needed
Instructions
- Preheat oven. In a mixing bowl, beat cream cheese at medium-low speed until softened, about 1 minute.
- Add half the sugar and beat until combined, scrape bowl. Add remaining sugar and beat again.
- Add sour cream, lemon juice, and vanilla, beat at low speed until combined.
- Add egg yolks and beat until combined, then add remaining eggs two at a time, beating thoroughly.
- Pour batter into a springform pan set on a rimmed baking sheet.
- Bake at 350°F for 10 minutes, then reduce oven to 200°F without opening the door.
- Continue baking until cheesecake reaches 150°F in the center or edges are lightly browned and center is still slightly wobbly, about 75-90 minutes.
- Prepare cream cheese icing by beating cream cheese and butter until creamy.
- Add vanilla extract and powdered sugar, beat well and thin with milk or cream as needed.
- Once cheesecake is fully cooled, frost it with cream cheese icing.
Notes
Use room temperature cream cheese and sour cream for smooth batter. Baking slowly at a low temperature prevents cracking. Use an instant-read thermometer for best results.
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 38g
- Sodium: 380mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg